Advanced Management of the Oenological Process: An Innovative Technique for Qualitative, Modern and Eco-Sustainable Production
Felipe Laurie, University of Talca (Chile) & Andrea Uliva, Parsec Srl (Italy)
New winemaking practices introduced thanks to the AirMixing M.I (Modulated/Sequential Injection) system patented by PARSEC bring to us new concepts as:
Red fermentation with completely disaggregated cap.
Single-phase Wine/Skins devatting.
Advanced Fermentation management through thermo-densimetric method.
More regular and safe vinification, aromatically modern products, free from olfactory defects and resistant to oxidation. This innovative method opens up new winemaking perspectives compared to traditional pump-over vinification.
Indeed, the production of quality wines is assured, even in large tanks or in those with disadvantageous dimensions, drastically reducing the energy consumption, labor costs, water usage and processing times, all whilst offering the ability to transform an existing tank into a vinification system with advanced technology.
These recordings are from the Conference Session of Enoforum USA (May 11, 2022) in cooperation with Parsec
Video extract from "The role of Nitrogen and Copper in the prevention and treatment of wine reduction off-flavour"
Mercaptans are the family of sulphur compounds responsible for the wine fault known as reduction. Their functional group is exaclty the same as varietal thiols, -SH, and just like thiols they are q...
Video extract from "Practical Strategies for Producing a Wine with a Low Sulfite content"
Wines with a low sulfite content must please consumers on a sensory level. It is not just an analytical question about total sulfur dioxide, a wine with a low sulfite content should NOT be made at ...
Video Extract from Fernando Zamora's presentation at Macrowine
Protection against spoilage microorganism is one of the main effects of SO2. How can we reduce its addition to a minimum or even totally avoid its use? Fernando Zamora talsk about a few products su...
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